This cornbread takes a classic side and gives it a fresh update with Mexican Style Street Corn. The corn adds a smoky, savory flavor along with lime zest and cotija cheese to bring the taste of Esquites to a moist, rich cornbread. A must try for your next family gathering or chili night.
Recipe contributed by Justine Dorian (@justine_snacks)
½ of a 14.5-ounce can of Del Monte Mexican Style Street Corn, plus 1 tablespoons of liquid
4 tablespoons and 1 teaspoon (65 grams) salted butter, melted
1/2 cup (120 grams) extra-virgin olive oil
3 large eggs
1 cup (240 grams) sour cream
7 ounces sharp cheddar cheese
1 scant cup (130 grams) all purpose flour
1 cup and 2 tablespoons (180 grams) cornmeal
⅓ cup (70 grams) dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt (use half if using Morton’s)
1 teaspoon lime zest
1 teaspoon chili powder or 2 tablespoons pickled jalapenos, chopped
4 ounces cotija cheese, for topping
Set a rack to the center of the oven and preheat to 350°F convection. Line a standard loaf pan with parchment paper.
Shake the Del Monte Mexican Style Street Corn can. Add 1 tablespoon of the can’s liquid to a large bowl. Add half of the drained corn (150 grams), the melted butter, olive oil, three eggs and sour cream. Whisk until smooth. Add the cheese and whisk again.
Add the flour, cornmeal, brown sugar, baking powder, baking soda, salt, lime zest, and chili powder to the bowl. Use a spatula to mix the batter very well. It will be thick!
Pour the batter into the prepared loaf pan. Spread out the top and crumble on the cotija cheese.
Bake for 50-60 minutes or until you can insert a toothpick and it comes out clean. Let this cool until it is easy to touch before slicing.